CAO Zhuo,ZHANG Ying.Development of Compound Healthy Teawith Schisandra chinensis[J].HEILONGJIANG AGRICULTURAL SCIENCES,2012,(10):118-121.
北五味子复合保健茶的研制
- Title:
- Development of Compound Healthy Teawith Schisandra chinensis
- 文章编号:
- 1002-2767（2012）10-0118-04
- Keywords:
- Schisandra chinensis leaves; Vitis amurensi leaves; Ginkgo biloba leaves; Crataegus pinnatifida leaves; compound healthy tea
- 分类号:
- TS272
- 文献标志码:
- A
- 摘要:
- 以有效成分及其民间应用为基础，以北五味子叶为主要原料，以山葡萄叶、银杏叶、山楂叶为辅料，经过杀青、烘焙后调配复合保健茶。采用分光光度法测定保健茶中黄酮类化合物的溶出率，结合口感和汤色等指标确定最佳配比为1.0∶0.4∶0.2∶0.4。此配比的复合保健茶的黄酮类化合物溶出较多，提高了营养保健作用。
- Abstract:
- The optical recipe of the compound healthy tea was developed based on effective constituent and folk use,in which Schisandra chinensis leaves were used as main material,Vitis amurensi leaves,Ginkgo biloba leaves and Crataegus pinnatifida leaves as adjuvant material after killing out and drying.The dissolution of the flavonoids in tea was determined by spectrophotometric method,along with its taste and color,the optical recipe with more flavonoids dissolving out(1.0∶0.4∶0.2∶0.4)was defined and played stronger function for health.
参考文献/References:
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备注/Memo
基金项目： 吉林农业科技学院资助项目（吉农院合字2010128）；吉林农业科技学院大学生科技创新资助项目（吉农院合字[2010］第001号）;吉林省教育厅资助项目（吉教科合字[2011］第264号）